Nothing warms you up on a cold winter’s night like a bowl of hot soup. This Turkey Tetrazzini Soup with Hodgson Mill Whole Wheat Medium Shells is filled with roasted turkey, Hodgson Mill Whole Wheat Medium Shells, Parmesan cheese, a touch of lemon juice and sliced mushrooms.
- 2 cups turkey, cooked and diced (can use chicken if preferred)
- 1/2 cup parmesan, grated
- 1 Tbsp lemon juice, fresh
- 1 1/2 onion, diced
- 8 oz mushrooms, sliced
- 4 Tbsp butter, unsalted
- 1/4 cup Hodgson Mill All Purpose White Flour
- 2 tsp paprika
- 1/2 tsp thyme, dried
- 1/3 cup dry sherry
- 4 cups chicken broth
- 2/3 cup Hodgson Mill Whole Wheat Medium Shells
- salt, to taste
- pepper, to taste
- 1 cup bread crumbs, fresh, as topping
- 1 Tbsp butter, unsalted, as topping
- 2 Tbsp parmesan, grated, as topping
- 1 Tbsp parsley, chopped, as topping
- 1 tsp lemon zest, as topping
Melt the butter in a large pot over medium-high heat and sauté the onions and mushrooms until softened- about 3 minutes. Whisk in the flour, paprika and thyme and stir for a minute or until completely combined. Stir in the sherry and cook until almost all of the liquid has been absorbed, about 2-3 minutes. Stir in the broth and bring to a boil. Reduce heat and simmer the soup for 15 minutes. Meanwhile, bring a large pot of salted water to a boil and cook the shell pasta for about 6 minutes or until just shy of al dente. Drain and set aside. When the soup is finished simmering, add the turkey, pasta, Parmesan cheese and lemon juice. Stir everything together and season with salt and pepper to taste. Turn the heat down to low and leave the pot to sit while you work on the topping.
For the topping, melt the butter in a small skillet and toast the breadcrumbs until golden brown. Stir in the Parmesan, parsley and lemon zest. Season with salt and pepper to taste. Ladle the soup into individual bowls and sprinkle each with about a tablespoon of the bread crumb topping. Eat immediately.
Makes approximately 6 cups of soup.
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